January 30, 2024 | Author: Kate Ramos
by Kate Ramos 2 Comments
Papas con Chile is a simple, delicious vegan and gluten-free dish made with crispy fried potatoes cooked in a fresh tomato sauce with jalapeños. Enjoy as a side for breakfast or stuffed into tacos.
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Recipe first posted March 8, 2021 and last updated with clearer instructions and a video on January 30, 2024.
Don’t we all just love a good multi-purpose dish? One that has a few simple ingredients but also surprisingly delicious?
My tolerance for meal time has been extraordinarily low lately, so the beauty of a savory dish of slightly spicy potatoes that goes just as well with eggs for breakfast as it does as a side dish with a plate of albóndigas for dinner is worth celebrating.
The lovely thing about this chile con papas recipe is how the two elements combine to make something greater than its separate parts.
That being said, I also love this salsa on it’s own.
It’s like a blended version of pico de gallo. So clean and simple and full of bright veggie flavor.
I usually double the salsa amount and save half to dip, spoon, and slather over everything for the rest of the week.
Ingredients
- Potatoes. I prefer Yukon gold potatoes for their creamy texture.
- Sunflower, or other neutral oil, like grapeseed or avocado, or vegetable oil.
- Fresh tomatoes if they are lovely and ripe. If not, half of a 15-ounce can of chopped tomatoes is a good substitute.
- Red onion
- Garlic
- Jalapeños or similar green chiles
- Cilantro
- Fresh squeezed lime juice
- Salt and pepper
- Garlic chives or scallions (for garnish)
How To Make This Recipe
step one
Fry the potatoes. Peel and cut creamy Yukon gold potatoes. Heat oil over medium-high heat and let them fry in hot oil until lightly browned and fork tender.
step two
Make the salsa. Combine all the ingredients for the salsa in the blender and puree until smooth.
step three
Add the sauce to the potatoes. Once the potatoes are tender, add the chile sauce and let the sauce fry until fragrant and slightly thickened, about 2-3 minutes.
step four
Garnish. Sprinkle with thinly sliced garlic chives, scallions, and/or red onions.
ways to enjoy
Papas con chile is a delicious dish that we enjoy for breakfast or dinner.
Breakfast
- With fried or scrambled eggs and flour tortillas
- Mix with cooked homemade chorizo
- Stuffed inside a breakfast burrito
Dinner
- Stuff inside gorditas
- Roll up as vegetarian enchiladas
- Turn into a Spanish tortilla
- Serve as a side with instant pot barbacoa, salsa verde chicken tacos, Cuban Ropa Vieja, or Chile Colorado
is it spicy?
No, not really. Once the sauce is fried in the oil and mixed with the potatoes it tames any heat quite nicely.
If you are super sensitive to heat, remove the seeds and white ribs from the jalapeños before blending them in the salsa. Or substitute a half of a poblano pepper or even green bell peppers for the jalapeño.
If you want more heat, add another jalapeno or two and make sure to leave in the seeds. You can also add a dried whole chile de arbol to the sauce or 1/2 teaspoon chile de árbol red chile powder.
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are you ready to give these potatoes a try?
I hope I’ve given you the inspiration to add this simple and delicious side dish to your table this week. When you do please let me know by snapping a pic and tagging me on Instagram@holajalapenoand#holajalapenoso I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, make sure to sign up for myweekly newsletter, lots of good stuff there too.
Papas con Chile {Crispy Potatoes in Red Sauce}
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Papas con Chile is a simple, delicious vegan and gluten-free dish made with crispy fried potatoes cooked in a fresh tomato sauce with jalapeños. Enjoy as a side for breakfast or stuffed into tacos.
Ingredients
- 1/3 cup sunflower oil or other neutral flavored oil like grapeseed or avocado
- 1 1/2 pounds Yukon gold potatoes, peeled and diced
- 6 ounces ripe tomatoes (about 3 small), halved or half of a 15-ounce can diced tomatoes, juice and all
- 1/4 medium red onion, plus a few more thin slices for garnish
- 1 clove garlic
- 1 jalapeño, stemmed and cut in half (seeds removed if you'd like it less spicy)
- 1/2 cup cilantro leaves and tender stems
- 2 tablespoons fresh lime juice, from 1 lime
- 1/2 teaspoon kosher salt
- 2 tablespoons thinly sliced garlic chives or scallions for garnish, optional
Instructions
- Heat the oil.Heat oil in a large frying pan over medium-high heat until shimmering and hot, but not smoking. Test to see if oil is hot enough but adding one piece of potato. If it is immediately covered in bubbles the oil is ready. If not, give it another minute and try again.
- Fry the potatoes.Add potatoes and spread into an even layer. Season with salt and let cook, undisturbed, until the potatoes are browned on one side and easily move around in the pan, about 5 minutes. Give a stir and continue to cook until they are fork tender and lightly golden, about another 5 minutes.
- Make the sauce.Meanwhile combine the tomatoes, 1/4 red onion, garlic, jalapeños, cilantro, lime juice, and salt in a blender. Blend until very smooth. Taste with a chip and add more salt or lime juice if needed.
- Fry the sauce.Pour sauce over the potatoes and fry, stirring to combine, until sauce is thickened slightly and fragrant, about 2-3 more minutes. Season again with salt and freshly ground black pepper.
- Dig in!Sprinkle with garlic chives, scallions, and/or red onion slices and serve.
Notes
- Make-ahead Instructions: Sauce for the potatoes can be made up to 3 days in advance. Any leftover potatoes can be stored in an airtight container in the refrigerator for up to 5 days. Rewarm in the microwave or on the stove with a little extra water until hot.
- For a spicier dish: Leave the seeds and ribs in the jalapeños when blending the salsa.
- Frying tips: Ensure the oil is hot before adding the potatoes to achieve crispy results. Test to see if the oil is hot enough by adding a piece of potato to the oil. If it is immediatley covered in bubbles it is ready.
- Serving suggestions: For a complete meal, serve with fried or scrambled eggs and tortillas for breakfast or pair with tacos for dinner.
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Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 658Total Fat: 39gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 26mgSodium: 575mgCarbohydrates: 65gFiber: 9gSugar: 12gProtein: 17g
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